Grilled stuffed calamari 'sushi' with black bean aioli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper; finely diced | |
| 2 | Lapchong; finely diced | |
| (may substitute with sausage) | ||
| 2 | cups | Cooked sushi rice |
| ¼ | cup | Chopped scallions |
| ¼ | cup | Chopped cilantro |
| 1 | tablespoon | Oyster sauce |
| 12 | mediums | Squid tubes |
| Salt; to taste | ||
| 1 | tablespoon | Chile powder; (Korean or ancho) |
| Canola oil; to cook | ||
| === BLACK BEAN AIOLI === | ||
| 2 | tablespoons | Minced garlic |
| 2 | Serrano chiles | |
| 1 | tablespoon | Rinsed; minced fermented black beans |
| 1 | tablespoon | Minced ginger |
| 2 | tablespoons | Rice wine vinegar |
| 2 | Egg yolks | |
| 1 | cup | Canola oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, sautee the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off.
Oil the grill and season the tubes with salt, and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total.
Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one-inch pieces, like sushi.
For the Black Bean Aioli: Sautee garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
For Plating: Fill a small dish with the aioli and arrange the 'sushi' around the dish. The 'sushi' should be dipped before consumed.
This recipe yields about 30 pieces.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C03) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..." Yield: "30 pieces" Per serving: 2122 Calories (kcal); 229g Total Fat; (95% calories from fat); 8g Protein; 19g Carbohydrate; 425mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 45 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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